Kolcha-e Khatai

Prep time: 20 mins Cook time: 18 mins Total time: 38 mins Servings: 16 cookies Country of origin: Afghanistan Description: Kolcha-e Khatai are delicate, melt-in-your-mouth cardamom shortbread cookies centered with a pistachio. Presentation: Placed on a cookie plate with tea, featuring light tops and slightly golden bottoms. Ingredients: 2 cups all-purpose flour 1 cup powdered sugar 1 cup softened ghee 1 tsp ground cardamom 16 whole pistachios Step-by-step directions: Beat softened ghee and powdered sugar together in a bowl until pale and fluffy. Sift flour and ground cardamom into creamed ghee mixture. Knead gently with hands until a smooth cookie dough forms. Roll dough into 1-inch balls, press slightly on a baking sheet lined with parchment, and press one pistachio into center of each cookie. Bake at 325°F (160°C) for 15-18 minutes until cookies are set but pale on top. Cool completely on baking sheet before moving. Optional variations: Substitute half of flour with fine semolina for a crunchier texture. Cooking tips: Do not overbake; cookies should remain pale on top and firm as they cool down. Nutrition facts:

• Calories: 175 kcal

• Fat: 11g

• Carbohydrates: 18g

• Protein: 2g